Medu vada

A South Indian breakfast crispy golden vadas dipped in sambhar and coconut chutney are to die for. In Bombay we see men travelling on cycles with a large steel dabba stuffed with idli and vadas and a bag full of chutney they travel in targeted areas to sell these vadas mainly early in the mornings.  I too have tried some and they taste yummy. I make them frequently and hubby dear is completely in love with them So here goes the recipe.

Ingredients:
Urad dal - 2 cups
coconut - 1/2 cup grated or finely chopped
green chili - 3 finely chopped
black pepper powder - 1/2 tsp (I used powder as I don't like whole or crushed pepper in vadas)
coriander finely chopped - handful
curry leaves - 2 springs finely chopped
salt - to taste
oil - to deep fry

Method:
1. Soak the urad dal in water for about 4 to 5 hrs. Drain and grind it to a fine paste add little water if needed. Now add coconut,green chilli, balck pepper powder, chopped coriander and cury leaves. Adjust salt. Mix well

2. Heat oil in a kadhai take water in a small bowl for wetting the palm. Take a lump of the above batter shape it in a small round vada make a hole in the center with the help of your index finger and slowly drop in the hot oil. the vadas should be fried on medium flame until golden brown. Remove and place them on a kitchen towel.


Enjoy with  chutney and sambhar.

Sambhar recipe will be posted shortly.

Sending the post to Shri of http://tiffincarrierantiques.blogspot.fr/2012/05/cooking-with-seeds-june-2012-event.html and Priya of  http://priyaeasyntastyrecipes.blogspot.com/2010/01/cooking-with-seeds-host-line-up.html